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Finding Dairyland: Wisconsin's Cheese Universe

If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way. Join us for a trip to the heart of the cheese universe, where cheesemakers talk like artists and chefs share their favorite recipes for showcasing ricotta, Parmesan and more.

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Squash Ribbons with Parmesan and Crisp Prosciutto make a bright spring side dish, from BelGioioso Cheese. For recipe, see end of story.

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Cheese tasting

Jeanne Carpenter, the Madison-based author of the blog Cheese Underground, divides a cheese board into seven broad categories and suggests tasting them in this order for the best experience. If you can’t find the specific varieties, no worries. Substitute similar ones. It’s for fun!